Description
Jerk Chicken Burritos with Mango Salsa is a vibrant and flavorful fusion dish combining the bold, spicy notes of traditional Jamaican jerk chicken with the fresh, tropical sweetness of homemade mango salsa. Wrapped in warm flour tortillas and layered with rice, black beans, cheddar cheese, and creamy sour cream, these burritos offer a lively, satisfying meal perfect for any occasion.
Ingredients
Scale
Chicken and Seasoning
- 2 chicken breasts
- 2 tablespoons jerk seasoning
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 1 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cayenne pepper
Main Ingredients
- 4 large flour tortillas
- 1 cup cooked rice
- 1 cup black beans
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
Mango Salsa
- 1 ripe mango, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon honey
- 1/2 teaspoon olive oil
- 1/2 jalapeño, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Grill or Skillet: Preheat your grill or a large skillet over medium-high heat to prepare for cooking the chicken and warming tortillas.
- Season and Cook Chicken: Rub chicken breasts with olive oil, then season evenly with jerk seasoning and the garlic powder, onion powder, smoked paprika, thyme, allspice, cinnamon, nutmeg, and cayenne pepper. Grill the chicken for 5-7 minutes on each side until it reaches an internal temperature of 165°F. Remove from heat and let rest for a few minutes before slicing into thin strips.
- Prepare Corn Kernels (Optional Step): Although not listed in ingredients explicitly, grilling corn is mentioned—grill corn cobs 8-10 minutes turning until lightly charred, then remove kernels from the cob to possibly add to burritos.
- Make Mango Salsa: In a small bowl, mix together diced mango, finely chopped red onion, cilantro, lime juice, honey, olive oil, finely chopped jalapeño, salt, and black pepper. Stir well and set aside to allow flavors to meld.
- Warm Tortillas: Warm the flour tortillas in a skillet over medium heat for 1-2 minutes on each side until soft and pliable.
- Assemble Burritos: On each tortilla, layer cooked rice, black beans, shredded cheddar cheese, jerk chicken strips, mango salsa, and a dollop of sour cream.
- Roll Burritos: Fold in the sides of each tortilla and roll tightly to enclose the filling fully.
- Serve: Serve the jerk chicken burritos immediately with extra mango salsa on the side for added flavor and a fresh kick.
Notes
- You can grill the corn and add the kernels to the burritos for extra texture and sweetness if desired.
- Adjust the cayenne pepper in the chicken seasoning to control the heat level according to your preference.
- For a lighter option, substitute flour tortillas with whole wheat or gluten-free tortillas.
- Leftover chicken and salsa can be stored separately in airtight containers in the fridge for up to 3 days.
- Ensure the chicken is cooked thoroughly to an internal temperature of 165°F for safety.
